Distinctive Bed & Breakfasts of Northern Arizona

Smoked Salmon Breakfast Casserole

2 c. small broccoli florets
10 green onions chopped
1/2 pound sliced smoked salmon, cut into 1-inch pieces
2 c. packed grated Monterey Jack cheese [about 8 oz]
8 oz cream cheese, chilled, cut into 1/4″ pieces

8 large eggs
2 c. whole milk
1-cup buttermilk baking mix [such as Bisquick]
1/4 t. salt
1/ t. ground black pepper

Butter a 13 x 9 x 2 baking dish. Arrange the broccoli and 1/2 of the green onions evenly over the bottom of the dish. Sprinkle with smoked salmon, Jack cheese, cream cheese pieces and remaining 1/2 of onions. [Can be prepared 1 day ahead. Cover and refrigerate]

Preheat oven to 375. Mix eggs, milk, baking mix, salt and pepper in blender [or with mixer] until smooth. Pour batter over salmon mixture. Bake casserole until just set in center about 30 minutes, or a bit longer if refrigerated. Let cool 10 minutes before serving.

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